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Chunxiang · Seafood Banquet (Olympic Sailing Center Branch)

Cantonese cuisine · ⭐ 4.4

No. 52 Donghai West Road, Floors 30–32

Dishes

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  Premium Giant Clam

  Premium giant clam, delicately steamed or blanched to preserve its natural freshness and tender texture, served with a light ginger vinegar sauce.
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  Dongxing Parrotfish Sashimi

  East Star Grouper Sashimi is a cold dish featuring fresh East Star Grouper sliced thin and arranged artistically, often garnished with cucumber and carrot, then drizzled with special sauce, soy sauce, or mustard—served unheated to preserve the fish's tender texture.
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  Yunnan-Guizhou Mushroom Platter

  A selection of wild mushrooms from Yunnan and Guizhou, including chicken mushroom, boletus, and matsutake, gently stir-fried or steamed to preserve their natural flavor and fresh texture.
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  Wagyu Upper Rib

  Wagyu ribeye is made from the most tender part of the wagyu shoulder, with fine texture and even fat distribution. Usually cooked by grilling or charcoal roasting to preserve its original flavor.
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  Imperial Crab Sashimi

  Imperial crab sashimi features fresh imperial crab meat, carefully arranged on a plate with lettuce and cucumber slices, drizzled with a special sauce, served as a cold dish.
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  Guangdong Fan Chicken

  A Cantonese dish featuring a whole chicken sliced into fan shapes, marinated and steamed to perfection, resulting in tender, flavorful meat with a savory-sweet taste.
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  Hand-Cut Guangdong Castrated Chicken

  Selected premium castrated chicken from Guangdong, hand-cut into pieces, tender with crispy skin. Lightly seasoned and steamed or blanched to preserve natural flavor.
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  Fresh Hand-Cut Lamb

  Hand-cut fresh mutton, made from freshly selected lamb and meticulously sliced by hand. The mutton slices are as thin as cicada wings, cooking instantly in the pot while preserving the meat's tenderness and nutritional value. With a simple hot pot method, you can savor the authentic flavor of the mutton.
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  Handmade Vegetable Noodles

  Handmade vegetable noodles made from fresh vegetable juice and flour, with a chewy and elastic texture. Main ingredients include spinach, carrots, and pumpkin, crafted through traditional hand-rolling, rolling, and cutting techniques.
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  Seasonal Fruit Platter

  Seasonal fruit platter made with fresh fruits like apple, pear, grape, orange, strawberry, and mango. Washed, peeled, pitted, and sliced, arranged on a plate, optionally garnished with ice or mint leaves.
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  Local Giant Prawn Presentation

  Fresh local giant prawns are boiled in water and arranged with scallions and ginger slices. The dish highlights the natural flavor of the prawn, offering a tender, fresh, and slightly sweet taste.
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  Matsukaze Crab Sashimi

  A Japanese cold dish featuring fresh matsukaze crab meat arranged like sashimi, served with wasabi and soy sauce to highlight its delicate sweetness.
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  Prime Ribeye Steak

  Beef short ribs marinated and grilled to tender perfection with a slightly charred surface. Main ingredient is beef short ribs, seasoned with spices and cooked by grilling or pan-searing.
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  Deep Sea Sashimi Platter

  Fresh deep-sea fish such as salmon, tuna, and sea bream are sliced thin and served cold, showcasing the natural flavors of premium seafood.
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  Deep Sea Grouper Thick Cut

  Made from deep-sea grouper, thickly sliced and gently steamed or slowly cooked to preserve the natural freshness and tenderness of the fish meat.
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  Braised Crispy Pigeon

  Braised crispy-skinned squab pigeon is marinated, deep-fried until the skin is crunchy, then braised with soy sauce, sugar, and cooking wine. The dish has a glossy red color, tender meat, and fragrant crispy skin.
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  Imperial A5 Beef

  Premium Japanese Wagyu beef with marbled fat, prepared by sous-vide or grilling to preserve tenderness and rich flavor.
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  Golden Abalone Artistry

  A dish featuring fresh abalone delicately prepared with seasonal vegetables and a signature sauce, showcasing the tender and crisp texture of the abalone through low-temperature cooking and artistic plating.
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  Black Gold Abalone Artistry

  A luxurious dish featuring fresh abalone, black truffle, and crab roe, prepared using low-temperature cooking and artistic plating for a rich, delicate flavor.

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